Bistec a la mexicana – beef with tomato, onion, chilli and potatoes

Ingredients for 4 portions

• 400 gPotato, in small dice
• 1Yellow onion, chopped
• 2 clovesGarlic, finely chopped
• 2Serrano chiles, finely chopped
• 4Tomatoes, chopped
• 600 gMinute steak, in bite-sized pieces
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• ≈ 130 mlWater

On the side

• 400 gBlack beans, cooked, with their liquid
• 12Corn tortillas

Method

1. Peel the potatoes and cut them into small dice. Chop the onion, garlic, chillies and tomatoes.
2. Cut the steaks into pieces and season with salt and pepper.
3. Heat the oil in a large frying pan over a high heat and brown the meat in batches, 2–3 minutes per batch.
4. Return all the meat to the pan, add the potatoes, onion, garlic and chillies and fry for 5 minutes, stirring.
5. Add the tomatoes and water, cover and simmer over a medium-low heat for 15 minutes, until the potatoes are tender and the tomatoes have cooked down into a sauce.
6. Meanwhile, warm the beans in their liquid in a small pan.
7. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
8. Check the seasoning and serve with the beans and warm tortillas.

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